5 O'Clock Chocolate Ice Cream

5 O’clock Chocolate Ice Cream

Packed with red wine soaked brownies!
Yield: 4 Pints
Active Time: 1 hour
Total Time: 2 hours

I had a company called CHRISTINEats years ago and we specialized in boozy chocolate truffles. I learned amazing things about the flavor impact of alcohol on chocolate. There are endless pairings I discovered that I love and at the top of my list is red wine with dark chocolate! This is why, when I got my new ice cream maker I set out to create the magic pairing in ice cream form. I’ve called it 5 o’clock chocolate ice cream and it’s simply Flaweless!

First, I made decadent brownies and soaked them in red wine. Then, I created a dark chocolate custard and churned it into ice cream. Finally, in the last 5 minutes of churning, I took those soaked brownies and added them in. The result is comforting, satisfying and rich all at the same time! I hope you love it!

Brownies

Yield: 12 large brownies (you’ll only need 5 of the for the ice cream!)

Time: 1 hour

INGREDIENTS

2 sticks butter

8 ounces bittersweet chocolate

1 cup dark brown sugar

1 cup granulated sugar

4 eggs

½ teaspoon salt

2 teaspoons vanilla extract

1 cup flour

METHOD

1. Spray a 13-by-9-inch baking pan with non-stick cooking spray then line with parchment paper and lightly spray again.

2. Preheat oven to 350 degrees.

3. In top of a double boiler set over barely simmering water melt butter, chocolate and sugars together. Cool slightly.

4. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.

5. Whisk in chocolate mixture.

6. Fold in flour just until combined.

7. Pour batter into prepared pan.

8. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

5 O’Clock Chocolate Ice Cream

INGREDIENTS

2¼ cups whole milk

2¼ cups heavy cream

1 vanilla bean

1 cup granulated sugar

1 cup unsweetened cocoa powder

2 large eggs

2 large egg yolks

2 teaspoons pure vanilla extract

12 ounces semisweet chocolate, chopped

5 large brownies

2 cups red wine* (*I recommend a higher acid wine like Pinot Noir or Tempranillo)

METHOD

1. In a large saucepan, combine the whole milk and heavy cream over medium-low heat.

2. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 15 minutes. Remove the vanilla bean pod and discard.

3. Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.

4. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated.

5. Stir the chopped chocolate into the saucepan with the hot milk/cream.

6. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding.

7. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

8. Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 20 minutes.

9. While custard is churning, soak brownies in red wine.

   1. Place 5 brownies on a rimed plate.

   2. Using a toothpick, poke brownies all over.

   3. Pour red wine directly onto brownies and set aside to soak while churning custard completes.

10. At about 20 minutes of churning, break brownies into chunks and drop them into the churning custard.

11. Churn for 5 - 10 more minutes until thick.

12. The ice cream will have a soft, creamy texture. If you prefer a firmer consistency simply, transfer the ice cream to an airtight container and place in freezer for about 2 hours.